Best Flounder Cordon Bleu Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FLOUNDER CORDON BLEU



Flounder Cordon Bleu image

OK. I don't like fish, but this recipe looks and sounds really good so I'm posting for those who like fish. Its from Florida Cuisine Cookbook.

Provided by jovigirl

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs flounder fillets
6 slices cooked ham
6 slices swiss cheese
1 teaspoon orange rind, grated
1/4 teaspoon white pepper
1 egg, beaten
1 tablespoon margarine
1 tablespoon all-purpose flour
1 cup milk
1/4 cup parmesan cheese

Steps:

  • Preheat oven to 350°F.
  • Place 1 slice each of ham and cheese in the center of each fillet. Cut to fit if needed.
  • Sprinkle orange rind and pepper evenly over each fillet.
  • Roll the fillets and secure with toothpicks.
  • Gently dip rolls in beaten egg, then coat with bread crumbs.
  • Place in 12x8x2 inch baking dish.
  • Melt margarine in sauce pan over medium-heat; blend in flour.
  • Slowly stir in milk and cook until thickened.
  • Pour sauce over fish and top with parmesan cheese.
  • Bake for 20 minutes or until fish flakes easily.

Nutrition Facts : Calories 322.3, Fat 15, SaturatedFat 7.6, Cholesterol 142.9, Sodium 293.7, Carbohydrate 4.8, Fiber 0.1, Sugar 0.5, Protein 40.2

CHICKEN CORDON BLEU I



Chicken Cordon Bleu I image

This entree is easy and delicious! It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier.

Provided by Jill M.

Categories     World Cuisine Recipes     European     French

Time 45m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
¼ teaspoon salt
⅛ teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
½ cup seasoned bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
  • Pound chicken breasts to 1/4 inch thickness.
  • Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
  • Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Nutrition Facts : Calories 418.8 calories, Carbohydrate 12.6 g, Cholesterol 123.6 mg, Fat 19.4 g, Fiber 0.8 g, Protein 46.1 g, SaturatedFat 10 g, Sodium 931.6 mg, Sugar 1.4 g

FLOUNDER MILANESE



Flounder Milanese image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

6 flounder or sole fillets (1 3/4 pounds total)
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 extra-large eggs
1 1/4 cups seasoned dry bread crumbs, such as Progresso
Unsalted butter
Good olive oil
6 ounces arugula or mixed salad greens for 6
Lemon Vinaigrette, recipe follows
2 tablespoons drained capers
Freshly grated Italian Parmesan cheese, lemon juice, and fleur de sel, for serving
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 250 degrees F and place a sheet pan in the oven.
  • Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
  • Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
  • In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

Related Topics